Irish Pot Roast
Experience the comforting warmth of an Irish Pot Roast, a hearty dish that combines tender beef chuck roast with a medley of classic root vegetables, all slow-braised in a rich and flavorful Guinness stout and beef broth. Perfect for cozy gatherings or a festive St. Patrick’s Day meal, this recipe features savory ingredients like garlic, onion, and thyme, which infuse the roast with earthy depth. Yukon gold potatoes, carrots, and celery soak up the velvety sauce, making every bite melt-in-your-mouth delicious. With minimal prep time and a long, slow cook in the oven, this one-pot wonder is ideal for busy cooks seeking an impressive, no-fuss dinner. Garnish with fresh parsley for a burst of color and serve with crusty bread to soak up every last drop of the irresistible sauce.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 medium, diced yellow onion
- 4 large, peeled and cut into chunks carrots
- 3 sliced celery stalks
- 1.5 pounds, quartered Yukon gold potatoes
- 4 minced garlic cloves
- 12 fluid ounces Guinness stout beer
- 2 cups beef broth
- 2 tablespoons tomato paste
- 3 sprigs fresh thyme
- 2 bay leaves
- 2 tablespoons all-purpose flour
- 2 tablespoons, chopped (optional for garnish) parsley
Instructions
Preheat the oven to 325°F (165°C).
Season the beef chuck roast generously on all sides with salt and black pepper.
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.
In the same pot, add diced onions, carrots, celery, and minced garlic. Sauté until softened, about 5-7 minutes.
Stir in the tomato paste and cook for another 1-2 minutes until fragrant.
Sprinkle the flour over the vegetable mixture and stir well to coat. Cook for 1 minute to remove the raw flour taste.
Slowly pour in the Guinness stout and beef broth, scraping the bottom of the pot to deglaze and release any browned bits.
Add the thyme sprigs, bay leaves, and return the seared roast to the pot. Ensure the liquid covers about half the roast. Add more broth if necessary.
Cover the pot with a lid and transfer to the preheated oven. Braise for 2.5 to 3 hours, turning the roast once halfway through, until the meat is fork-tender.
Add the quartered potatoes in the last hour of cooking, ensuring they are submerged in the broth.
Once cooked, remove the pot from the oven. Discard thyme sprigs and bay leaves.
Slice or shred the roast, and serve with the cooked vegetables and sauce ladled over the top. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
4753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.5 g | 390% | |
| Saturated Fat | 114.7 g | 574% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 8182 mg | 356% | |
| Total Carbohydrate | 224.6 g | 82% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 44.6 g | ||
| Protein | 279.7 g | 559% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 771 mg | 59% | |
| Iron | 47.9 mg | 266% | |
| Potassium | 10415 mg | 222% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
